Red buckwheat - a vibrant and exciting dish

Prepare the ingredients according to the list. To speed up the cooking process, it's better to pre-cook the beets: roast them in the oven, tightly wrapped in foil, or boil them until tender. A medium-sized beet will be ready in the oven in about an hour at a temperature of 180 degrees Celsius. Instead of lime, you can use lemon, and replace the onion with leek or red onion.

Place buckwheat groats on a well-heated dry skillet and heat on low heat for 4-5 minutes. During this time, the nutty aroma inherent in buckwheat will slightly intensify. Stir the groats constantly to prevent them from burning. Transfer the dried buckwheat groats to a bowl or plate.

In the same skillet where the buckwheat was toasted, pour a tablespoon of vegetable oil and add finely chopped onion. Cook, stirring, for 1 minute.

Add the buckwheat to the onion, pour in 250 ml of boiling water, season with salt and pepper to taste. Cover the skillet with a lid, reduce the heat to a minimum, and cook for 15-20 minutes. If the water evaporates too quickly, it is recommended to add a little at a time. Instead of water, you can use broth in this recipe to make the dish more flavorful.

While the buckwheat is cooking, peel and grate the beetroot using a fine grater. Add the grated beetroot to the cooked buckwheat, squeeze the juice from a quarter of a lime, mix well, and heat on low heat for another 2-3 minutes.

The red buckwheat is ready. Enjoy your meal! Serve it sprinkled with chopped herbs and crushed nuts.